- 2 c uncooked brown rice (long- or short-grain)
- 1 T butter or margarine -- or olive oil
- 2 c minced onion
- 2 lbs. fresh spinach, stemmed and finely chopped (You can replace some or all of the spinach with other greens: mustard, kale, collard, etc.)
- 1 t salt
- 4 to 5 medium cloves garlic, minced
- 1/4 t nutmeg
- 1/4 t cayenne
- black pepper, to taste
- optional: 1 to 2 t prepared mustard
- 1/2 c sunflower seeds
- 2 beaten eggs (optional)
- 1 c lowfat milk (optional)
- 1.5 c (packed) grated cheddar (optional)
- paprika
Place the rice in a medium-sized saucepan with 3 cups water. Cover, bring to a boil, then lower to the sloest possible simmer. Cook, covered and undisturbed, for 35 to 40 minutes. Remove from heat, transfer to a medium-sized bowl, and fluff with a fork.
Preheat oven to 350. Oil a 9x13-inch baking pan.
Heat the butter, margarine, or oil in a deep skillet. Add onion, and sauté 5-8 minutes, until soft. Add spinach, salt, and garlic, and cook about 5 minutes more over medium heat, stirring frequently. Add this to the rice, along with the seasonings and half the sunflower seeds. Mix well.
Purely optional: Beat together eggs and milk, and stir this into the spinach-rice mixture, along with the grated cheese.
Spread into the prepared pan, sprinkle with the remaining sunflower seeds and dust with paprika. Bake uncovered for 35 to 40 minutes until heated through and lightly browned on top.
Yields about 6 servings
From The New Moosewood Cookbook
Purely optional: Beat together eggs and milk, and stir this into the spinach-rice mixture, along with the grated cheese.
Spread into the prepared pan, sprinkle with the remaining sunflower seeds and dust with paprika. Bake uncovered for 35 to 40 minutes until heated through and lightly browned on top.
Yields about 6 servings
From The New Moosewood Cookbook
